Page 26 - GBC spring 2018 eng

1. Introduce roles and goals: Change the staff’s perception of their roles and provide tangible goals by sharing the targets, such as your overall percentage food cost goal along with the controlled portion sizes, especially for the expensive proteins, cheese etc.
2. Measurement and management: If you can’t measure it, you can’t manage it. The most important part of staff motivation is setting goals, measuring the costs and providing feedback to the staff on their progress.
3. Providing the tools and training: If management wants the staff to care, the next step is to show them how to care by providing the Dumpster Dive Workshop to create a higher level of understanding of how easy it is to lose money. Then show the staff how much must be sold to generate a nickel of pro t in the foodservice business. See the following chart.
4. Recipes and formulas: Staff need simple formulas for pricing menus and calculating the dollars and percentage allowance for a menu item. They also need to learn the art of creating the theoretical food cost goal.
5. Portion control: Staff need the tools to help make a difference from their position. For example, if the person cutting/portioning the steaks and seafood is preparing for the line, a recipe card is needed to de ne what the portion size (cost allowance) is before the portion is prepared.
6. Menu sales mix: A food cost goal is achieved by mixing different percentage menu item food costs. In order to yield more dollars to the bank, make your food cost goal 30% or less.
26 Golf Business Canada